Vegan Gingerbread Cake
This is the best vegan gingerbread cake, which is moist, spongy, soft and precious. Easy recipe 100% factory refined, gluten-free and even fat-free!
Equipment
- Food processor
- mixer
- kitchen scale
Ingredients
Dry Cake Ingredients:
- 1 cup (160 g) rice flour (I used white)
- 1 cup (90 g) oat flour gluten-free if needed
- 4 teaspoons gingerbread spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1/3 teaspoon of salt
Wet Cake Ingredients:
- 3/4 cup (180 g) applesauce
- 1/2 cup (120 g) canned coconut milk
- 1/3 cup (110 g) maple syrup or any other liquid sweetener
- 1/4 cup (80 g) dark molasses
Icing (optional):
- 3/4 cup (180 ml) almond milk or any other plant-based milk
- 2 tablespoons (16 g) cornstarch
- 5 1/2 tablespoons (60 g) granulated sweetener
- 3/4 teaspoon vanilla extract
- 3/4 cup + 1 1/2 tablespoons (125 g) cashews (soaked)
